Debittering

The grain milling process creates wheat germ and wheat bran. These are used as the raw materials for processing after the debittering process. This involves indirectly heating the grain components and treating them at different temperatures. Digestion inhibitors of the type that are found in raw, untreated grain are broken down in a fermentation process. The grain components are debittered at the same time. The result is greater digestibility and a pleasant flavour. The heat treatment also significantly extends the product shelf life.

Wheat bran, stabilised

Interquell stabilised wheat bran consists of a grey-brown, freshly-milled wheat bran that is heat-stabilised and then fractionated via a system of screens. The thermal process optimises the product from the bacteriological viewpoint. The reduced enzyme activity significantly extends the shelf life.

Nutritional information per 100 g: 
Dietary fibre 43.1 g, carbohydrates 20.8 g (polysaccharides 13.6 g, mono/disaccharides 1.8 g), protein 15.1 g, water 10.1 g, minerals 6.3 g, fat 4.8 g (polyunsaturated fatty acids 2.4 g, saturated fatty acids 0.7 g, monounsaturated fatty acids 0.7 g)

Specifications

Wheat germ, stabilised KF

Interquell stabilised wheat germ consists of golden-yellow, freshly-milled wheat germ that is heat-stabilised and then fractionated via a system of screens. The thermal process optimises the product from the bacteriological and flavour viewpoints. The reduced enzyme activity significantly extends the shelf life. Other available variants: "Organic wheat germ, stabilised KF" from inspected organic farms, "Wheat germ flour, stabilised" as a component in powder form.

Nutritional information per 100 g
Protein 27.3 g, dietary fibre 25.4 g, carbohydrates 24.2 g (polysaccharides 5.8 g, mono/disaccharides 15.6 g), fat 9.5 g (polyunsaturated fatty acids 5.2 g, saturated fatty acids 1.8 g, monounsaturated fatty acids 1.5 g), water 9.3 g, minerals 4.3 g

Specifications

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